Thanks to Paula Lambert from The Mozzarella Company for this great recipe!
Spaghetti with Shrimp and Fresh Mozzarella
¼ cup extra-virgin olive oil
½ pound raw peeled and deveined shrimp
2 cloves garlic, minced
3 tablespoons capers
4 tablespoons chopped pitted Calamata olives
1 4-ounce jar sliced pimentos
1 teaspoon salt plus 1 tablespoon salt
½ teaspoon freshly ground black pepper
1 teaspoon lemon juice
16 ounces spaghetti
1 1/2 cups (8 ounces) ½-inch cubed Fresh Mozzarella
¼ cup large fresh basil leaves cut into thin strips
1 teaspoon fresh thyme leaves
Pour the olive oil into a large skillet and place over medium high heat. When the oil is hot, add the shrimp and sauté for a minute or two, stirring as necessary. When the shrimp begin to turn a faint pink on one side, add the garlic, turn the shrimp over and continue sautéing for a several minutes. Remove the skillet from the heat and add the capers, olives, pimentos, salt, pepper and lemon juice. Set aside.
Pour hot water into a large serving dish to heat it. Discard the water and dry with a dish towel when heated.
In a large heavy stockpot, bring 4 quarts of water to a rolling boil. Add the remaining 1 tablespoon of salt and then the spaghetti. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, according to the directions on the package, about 7 minutes. Remove from the heat and pour the pasta and water into a colander that has been placed in the sink.
Once drained, shake the colander and then pour the pasta into the skillet containing the shrimp. Place the skillet over low heat and toss to combine. Heat the ingredients until the spaghetti absorbs all the liquid in the skillet. Remove the skillet from the heat, add the Fresh Mozzarella and the basil, and toss briefly, only to distribute the ingredients. The heat of the pasta will melt the cheese as it is distributed throughout the pasta.
To serve, transfer the pasta to the heated serving platter and sprinkle the thyme over the pasta.
Adapted from Cheese, Glorious Cheese, by Paula Lambert
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